CN107712184A - A kind of Sweet tea Pasania cuspidata drinks and preparation method thereof - Google Patents
A kind of Sweet tea Pasania cuspidata drinks and preparation method thereof Download PDFInfo
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- CN107712184A CN107712184A CN201710766356.XA CN201710766356A CN107712184A CN 107712184 A CN107712184 A CN 107712184A CN 201710766356 A CN201710766356 A CN 201710766356A CN 107712184 A CN107712184 A CN 107712184A
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- tea
- sweet tea
- drinks
- sweet
- pasania cuspidata
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Abstract
The invention discloses a kind of Sweet tea Pasania cuspidata drinks and preparation method thereof, the beverage mainly has Sweet tea and Ilex Latifolia Thunb to be prepared.The beverage nutritional ingredient is high, in good taste, its aromatic flavour, yellow in soup look, the refrigerant sweetness of taste, maintains the color and luster of itself, and need not add any pigment and other chemical addition agents, drinks the health for being advantageous to people for a long time.
Description
Technical field
The present invention relates to a kind of Sweet tea Pasania cuspidata drinks and preparation method thereof, particularly a kind of Sweet tea in good taste is more
Fringe Ke's drinks and preparation method thereof.
Technical background
Beverage, refer to using water as base stock, come out by different formula and fabrication process, directly drunk for people
Liquid food.Beverage in addition to moisture is provided, due in the beverage of different cultivars the sugar containing inequality, acid, breast, sodium, fat,
The nutritional ingredient such as energy and various amino acid, vitamin, inorganic salts, therefore have certain nutrition.It is in people's daily life
One of essential consumer goods.Initial beverage is plain boiled water and tea, and tea also has each plant tea, there is green tea, black tea, later basis
The various demands of people, and various beverages are slowly developed, the beverage for having suitable various crowds is children, old man,
It is man, Ms.Adding to the fun on dining table, daily life are quenched one's thirst, recovering from fatigue after the nutritional supplementation of breakfast or long-term work,
People be unable to do without beverage.Recovered one's original simplicity with the improvement of living standards, people pursue, health drink starts preferential as people
The beverage of selection, especially Chinese medicinal health-care drink, various beverages are slowly added precious superseded such as on dining table, from long-range sight
From the point of view of.Health drink is the product that can be contended with soda, is characterized in natural, health care and can quench one's thirst.Meet the modern times
People advocates consumer psychology demand that is natural, pursuing health care.The growth rate of world's tea beverage is quickly.
As people are more and more stronger to the degree of concern of food health, many drinks also can be with " natural, green, health "
Identity occurs commercially, and undeniably, the occupation rate of the collocation beverages of various plants commercially can be increasing.At present,
The various beverages that in the market occurs are soda mostly, and nutritional ingredient is low, to improve mouthfeel, also add chemical addition agent, color
Pool is poor, drinks the health for being unfavorable for people for a long time.
Therefore, existing beverage has that nutritional ingredient is low, and mouthfeel is bad, and shade deviation is, it is necessary to add chemical addition agent, long-term drink
The problem of with the health for being unfavorable for people.
The content of the invention：
It is an object of the present invention to provide a kind of Sweet tea Pasania cuspidata drinks and preparation method thereof.The beverage nutrition
Composition is high, and in good taste, color and luster is good, its aromatic flavour, the refrigerant sweetness of taste, yellow in soup look, and need not add any pigment and its
His chemical addition agent, drinks the health for being advantageous to people for a long time.
The present invention is realized using following technical scheme：A kind of Sweet tea Pasania cuspidata drinks, are calculated by weight, mainly by
Sweet tea 0.5-1.5 parts and Ilex Latifolia Thunb 0.05-0.15 parts are prepared.
In foregoing Sweet tea Pasania cuspidata drinks, calculate by weight, mainly by Sweet tea 0.8-1.2 parts and Ilex Latifolia Thunb
0.08-0.12 parts are prepared.
In foregoing Sweet tea Pasania cuspidata drinks, calculate by weight, mainly by 0.1 part of 1.0 parts of Sweet tea and Ilex Latifolia Thunb
It is prepared.
A kind of preparation method of foregoing Sweet tea Pasania cuspidata drinks, takes Sweet tea tender leaf, after drying impurity elimination, with bitter leaves
Tea mixing extraction, after filtering, the concentration for adding convention amount is 0.8-1.2% citric acid solution to leaching liquor, is produced.
In the preparation method of foregoing Sweet tea Pasania cuspidata drinks, described extraction；It in tea and water ratio is 1 to be：98-
102 are extracted, extraction time 13-17min, 79-81 DEG C of temperature.
In the preparation method of foregoing Sweet tea Pasania cuspidata drinks, described extraction；It in tea and water ratio is 1 to be：99-
101 are extracted, extraction time 14-16min, 79-81 DEG C of temperature.
In the preparation method of foregoing Sweet tea Pasania cuspidata drinks, described extraction；It in tea and water ratio is 1 to be：100
Extracted, extraction time 15min, 80 DEG C of temperature.
When Ilex Latifolia Thunb is drunk, there is bitter taste before this, it is difficult to be received by most consumers, therefore, itself and Sweet tea are carried out
Collocation, to eliminate bitter taste, but Ilex Latifolia Thunb is except possessing bitter taste, is one limpid sweet taste when bitter lightly seasoned,
If the Sweet tea dosage arranged in pairs or groups is excessive, while the bitter taste of Ilex Latifolia Thunb is eliminated, it is too dense to will also result in later stage sweet taste, together
Sample is difficult to be received by most consumers.But if very few with the Sweet tea dosage of Ilex Latifolia Thunb collocation, bitter taste can be caused to weaken journey
Spend low, it is impossible to eliminate its bitter taste, or be difficult to be received by consumer, so Sweet tea and the dosage of Ilex Latifolia Thunb are just into problem, Shen
Ask someone to find by lot of experiments, when Ilex Latifolia Thunb and Sweet tea are arranged in pairs or groups according to the ratio in the present invention, the beverage that finally gives
Bitter taste when drinking can be eliminated, will not also cause later stage sweet taste overrich, it is in good taste, easily received by most consumers.
Applicant carried out following experiments, the provable present invention has effective effect；
Experimental example 1
1 material and equipment
Sweet tea tender leaf：Pick up from three assorted Jiang Cun of Qiandongnan Prefecture of Guizhou Province Liping County；Ilex Latifolia Thunb：It is commercially available；Citric Acid Mono (food-grade)：English
Pavilion Industrial Co., Ltd.；Water purification machine：Z11020166, Chengdu Ultra Pure Science ＆ Technology Co., Ltd；Electric heating constant-temperature blowing drying box： GZX-
GF-101-2-BSII, Shanghai He De testing equipments factory；Digital display thermostat water bath：HH-4, the limited public affairs of Ke Wei Yongxings, Beijing instrument
Department；Precise electronic claims (0.1mg)；Suction filtration machine；And other basic experiment equipment.
2 technological processes, see Fig. 6
2.1 Feedstock treating Sweet teas choose complete no disease and pests harm tender leaf, standby after drying impurity elimination.Sweet tea and Ilex Latifolia Thunb are pressed
Mix and extract according to ratio, leaching liquor is standby after filtering.Citric acid flavor adjustment is equipped with again, finally gives optimum taste formula.
The measure of 2.2 Sweet tea water content according to《Agricultural product quality and safety detection handbook tealeaves volume》Express method (weight
Method) survey and 2.3 be placed in 1% citric acid mother liquor precise 1g citric acids in 100mL volumetric flasks, it is settled to graduation mark.
To reduce influence of the water to technique, experimental water is all using three-level pure water.In technical process is studied, institute is extracted
Just start to extract when water will reach extraction temperature, filter while hot, to prevent water extract from increasing with increasing for time.
2.4 determine each factor using rotation comparison method
2.4.1 influence of the time to research technique
Match Sweet tea：Ilex Latifolia Thunb=1:0.2, tea-water proportion 1:100,80 DEG C of temperature, the time divide 10min, 15min, 20min,
25min, 30min, result evaluation index are shown in Table 1, water extraction and see Fig. 1：
The sensory's optimum time of table 1
According to table 1, Fig. 1, testing result is drawn with discussion, and extraction time, smell was fragrant and sweet shallow, lighter color in 10min
Huang is bright, fragrant and sweet harmony, pure sweet tea, and 9 points of scoring is that highest scores, and water extraction content is in 10min also highest, up to 27.49%,
Both combine, and it is Best Times parameter to determine 10min.
2.4.2 the influence of tea Comparison Study technique
Match Sweet tea：Ilex Latifolia Thunb=1:0.2,80 DEG C of temperature, the time is the Best Times T (10min) of previous step, cooks tea
Than 1:50、1:100、1:150、1:200、1:250.Result evaluation index is shown in Table 2, water extraction and sees Fig. 2：
The sensory's tea-water proportion of table 2
According to table 2, Fig. 2, testing result is drawn with discussion, and tea-water proportion is 1:When 100, smell delicate fragrance, color is pale yellow bright,
Bitter taste is slightly dense, and band sweet taste, it is best result to score as 8 points；And water extraction content is 1:It is not highest when 100, is only
21.28%, both combine, and determine 1:100 be optimal tea-water proportion parameter.
2.4.3 the influence of sweetness and bitterness tea Comparison Study technique
The conclusion drawn more than:Extraction time 10min, tea-water proportion 1:100,80 DEG C of temperature is set, does Sweet tea and hardship
The proportioning of fourth tea：1:0.2、1:0.4、1:0.6、1：0.8、1:1, see reference table 3, water extraction of result evaluation index is shown in Fig. 3：
The most suitable sweetness and bitterness tea ratio of the sensory of table 3
According to table 3, Fig. 3, testing result is drawn with discussion, and sweetness and bitterness tea ratio is 1:When 0.2, smell is fragrant and sweet, and light yellow in color is bright
It is bright, it is bitter after first sweet tea, there is pleasant impression, 7 points of scoring is that highest scores, and water extraction content is 1:0.2 also highest, up to 22.39%, two
Person combines, and determines 1:0.2 is Best Times parameter.
2.4.4 influence of the temperature to research technique
With the optimum time 10min of above-mentioned conclusion, most suitable tea-water proportion 1:100, most suitable sweetness and bitterness tea is than 1:0.2, make temperature ladder
Degree contrast, select temperature 60 C, 70 DEG C, 80 DEG C, 90 DEG C, 100 DEG C, see reference table 4, water extraction of result evaluation index is shown in Fig. 4：
The sensory of table 4 determines optimum temperature
According to table 4, Fig. 4, testing result is drawn with discussion, and temperature is at 70 DEG C, smell slightly delicate fragrance, and light yellow in color is saturating
Bright, sweet taste is moderate, has pleasant impression, 8 points of scoring is that highest scores, and water extraction content is not highest at 70 DEG C, is only
16.75%, both combine, and it is Best Times parameter to determine 70 DEG C.
The conclusion obtained by rotation comparison method, the technological parameter of each Factor Experiment flow of this determination is that extraction time is
10min, tea-water proportion 1:100, sweetness and bitterness tea ratio is 1:0.2, extraction temperature is 70 DEG C most suitable.
2.4.5 orthogonal test, sensory
The orthogonal test analysis result of table 5
Drawn according to the extreme difference R data of orthogonal test table, the secondary factors order for influenceing this experiment is D ＞ B ＞ C ＞ A
(temperature (D) ＞ tea-water proportions (B) ＞ sweetness and bitterness tea ratio (C) ＞ times (A)), then optimum process has first technique A1B3C1D1 and second work
Skill A2B3C1D1 two.In view of table 2, Fig. 2 and table 4, Fig. 4 because inconsistent on water extraction and mouthfeel, experiment is taken again according to this
Combined with one according to water extraction highest, i.e. the third technique A3B2C1D3.It the results are shown in Table 6, Fig. 5.
The sensory's optimised process of table 6
According to table 6, Fig. 5, testing result is drawn with discussion, the third combination strong flavor tea perfume, and yellow in color and luster, sweetness and bitterness taste fills
It is real, score 9 points, scored for highest, and water extraction content third combines also highest, up to 23.72%, both combine, and determine third group
It is combined into best of breed.
2.4.6 the allotment of citric acid
5 concentration of setting respectively, i.e., 0.01%, 0.02%, 0.03%, 0.04%, 0.05%, then according to sensory
Draw a conclusion, the results are shown in Table 7.
The allotment of the citric acid of table 7
Drawn according to the sensory of table 6 and discussion, formulated, mouthfeel is more harmonious when Citric Acid Dosage is 0.02%, scoring 7
Divide highest, finally draw a conclusion, it is optimal programs to determine 0.02% citric acid.
Beverage of the present invention is mainly prepared by Sweet tea and Ilex Latifolia Thunb.Wherein, Sweet tea, the entitled Leaf of of English
Strigose Hydrangea, Leaf of Umbellate Hydrangea, nature and flavor：It is sweet；It is cool；Channel tropism：Liver；Lung；Bladder warp.
Major function：Preventing malaria；Diuretic antihypertensive.Main malaria；High blood pressure.Ilex Latifolia Thunb, English name Leaf of Chinese Holly,
Leaf of Broadleaf Holly, it is Aquifoliaceae Ilex latifolia Thunb kind aiphyllium, there is bitter taste, then sweet cool, has clear
Heat is relieved summer heat, eyesight-improving intelligence-developing, promote the production of body fluid to quench thirst, diuresis cardiac stimulant, the cough-relieving that wets one's whistle, decompression fat-reducing, suppression cancer anti-cancer, anti-aging, arteries and veins etc. of invigorating blood circulation
Multiple efficacies.
Compared with prior art, beverage nutritional ingredient of the present invention is high, in good taste, its aromatic flavour, yellow in soup look, mouth
The refrigerant sweetness of taste, the color and luster of itself is maintained, and any pigment and other chemical addition agents need not be added, drunk be advantageous to for a long time
The health of people.
Brief description of the drawings
Fig. 1 is Sweet tea：Ilex Latifolia Thunb=1:0.2, tea-water proportion 1:100,80 DEG C of temperature, the time divide 10min, 15min, 20min,
25min, 30min water extraction figure；
Fig. 2 is Sweet tea：Ilex Latifolia Thunb=1:0.2,80 DEG C of temperature, the time is time 10min, tea-water proportion 1:50、1:100、 1:
150、1:200、1:250 water extraction figure；
Fig. 3 is extraction time 10min, tea-water proportion 1:100,80 DEG C of temperature, the proportioning of Sweet tea and Ilex Latifolia Thunb：1:0.2、1:
0.4、 1:0.6、1：0.8 and 1:1 water extraction figure；
Fig. 4 is time 10min, tea-water proportion 1:100, sweetness and bitterness tea is than 1:0.2, do thermograde contrast, select temperature 60 C,
70 DEG C, 80 DEG C, 90 DEG C and 100 DEG C of water extraction figure；
Fig. 5 be citric acid solution concentration be 0.01%, 0.02%, 0.03%, 0.04% and 0.05% when, sensory's result
Figure.
Fig. 6 is process chart.
Invention is further described with reference to embodiment, but is not intended as the foundation limited the present invention.
Embodiment：
Embodiment 1.
Formula：Sweet tea 1.0kg and Ilex Latifolia Thunb 0.1kg.
Technique：Sweet tea tender leaf is taken, after drying impurity elimination, extraction is mixed with Ilex Latifolia Thunb, leaching liquor after filtering, adds conventional
The concentration of amount is 1.0% citric acid solution, is produced.
Embodiment 2.
Formula：Sweet tea 1.2kg and Ilex Latifolia Thunb 0.12kg.
Technique：Sweet tea tender leaf is taken, after drying impurity elimination, extraction is mixed with Ilex Latifolia Thunb, leaching liquor after filtering, adds conventional
The concentration of amount is 1.2% citric acid solution, is produced.
Embodiment 3.
Formula：Sweet tea 0.8kg and Ilex Latifolia Thunb 0.08kg.
Technique：Sweet tea tender leaf is taken, after drying impurity elimination, extraction is mixed with Ilex Latifolia Thunb, leaching liquor after filtering, adds conventional
The concentration of amount is 0.8% citric acid solution, is produced.
Claims (7)
- A kind of 1. Sweet tea Pasania cuspidata drinks, it is characterised in that：Calculate by weight, mainly by Sweet tea 0.5-1.5 parts and hardship Fourth tea 0.05-0.15 parts are prepared.
- 2. Sweet tea Pasania cuspidata drinks as claimed in claim 1, it is characterised in that：Calculate by weight, mainly by Sweet tea 0.8-1.2 parts and Ilex Latifolia Thunb 0.08-0.12 parts are prepared.
- 3. Sweet tea Pasania cuspidata drinks as claimed in claim 2, it is characterised in that：Calculate by weight, mainly by Sweet tea 1.0 parts and 0.1 part of Ilex Latifolia Thunb are prepared.
- A kind of 4. preparation method of Sweet tea Pasania cuspidata drinks as any one of claim 1-3, it is characterised in that： Sweet tea tender leaf is taken, after drying impurity elimination, extraction is mixed with Ilex Latifolia Thunb, after filtering, the concentration for adding convention amount is leaching liquor 0.8-1.2% citric acid solution, is produced.
- 5. the preparation method of Sweet tea Pasania cuspidata drinks as claimed in claim 4, it is characterised in that：Described extraction；It is It is 1 in tea and water ratio：98-102 is extracted, extraction time 13-17min, 79-81 DEG C of temperature.
- 6. the preparation method of Sweet tea Pasania cuspidata drinks as claimed in claim 5, it is characterised in that：Described extraction；It is It is 1 in tea and water ratio：99-101 is extracted, extraction time 14-16min, 79-81 DEG C of temperature.
- 7. the preparation method of Sweet tea Pasania cuspidata drinks as claimed in claim 6, it is characterised in that：Described extraction；It is It is 1 in tea and water ratio：100 are extracted, extraction time 15min, 80 DEG C of temperature.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111345377A (en) * | 2018-12-20 | 2020-06-30 | 重庆积玉生物工程有限公司 | Preparation method of lithocarpus polystachyus rehd plant beverage formula |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1088395A (en) * | 1993-11-06 | 1994-06-29 | 广西中医学院 | Bitter leaves tea |
| CN1561849A (en) * | 2004-04-13 | 2005-01-12 | 陈元安 | Drink product and its preparing method |
| CN101878839A (en) * | 2010-06-19 | 2010-11-10 | 三亚市南繁科学技术研究院 | Blended kudingcha drink |
| CN104522216A (en) * | 2014-12-26 | 2015-04-22 | 邓小健 | Sugar-free broadleaf holly leaf drink and production method thereof |
-
2017
- 2017-08-30 CN CN201710766356.XA patent/CN107712184A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1088395A (en) * | 1993-11-06 | 1994-06-29 | 广西中医学院 | Bitter leaves tea |
| CN1561849A (en) * | 2004-04-13 | 2005-01-12 | 陈元安 | Drink product and its preparing method |
| CN101878839A (en) * | 2010-06-19 | 2010-11-10 | 三亚市南繁科学技术研究院 | Blended kudingcha drink |
| CN104522216A (en) * | 2014-12-26 | 2015-04-22 | 邓小健 | Sugar-free broadleaf holly leaf drink and production method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111345377A (en) * | 2018-12-20 | 2020-06-30 | 重庆积玉生物工程有限公司 | Preparation method of lithocarpus polystachyus rehd plant beverage formula |
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